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To create the starter
1- ¾ L jar
2- 60 g (½ cup) whole wheat flour
3- 60 g (¼ cup) water
To feed the starter each day (Day 3-7):
1- 60 g (½ cup) unbleached all purpose flour or bread flour
2- 60 g (¼ cup) water
Before you begin, establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Combine 60 g (½ cup) of whole wheat flour and 60 g (¼ cup) of warm water in a large jar.
Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed.
Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
Today, you’re going to check if any small bubbles have appeared on the surface.
Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
You do not have to do anything else right now. It does not need any flour or water.
Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out.
Any time you see this liquid, it’s best to pour it off, along with any discoloured starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed Your Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy.
Add 60 g (½ cup) of all-purpose our and 60 g (¼ cup) of warm water.
Mix with a fork until smooth.
The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. 5. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
Repeat the same feeding process as outlined on Day 3:
Remove and discard half of the starter, and feed it with 60 g (½ cup) of all-purpose flour and 60 g (¼ cup) of warm water.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
When the starter falls, it’s time to feed it again.
TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Day 7: A Sourdough Starter Is Born!
By now, your sourdough starter should have doubled in size.
You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
The very last step is to transfer your sourdough starter to a nice, clean jar.
In keeping with tradition, you can also name it (and please do!).
Now you’re ready to bake!
Feeding-
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
Feeding Routine:
Begin by removing and discarding about half of your starter.
Replenish what’s left in the jar with fresh all purpose flour and water.
Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
Your starter is ready when it shows all of the following signs:
bulk growth to about double in size
small and large bubbles on the surface and throughout the culture
spongy or fluffy texture
pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test- Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
How to Store Your Sourdough Starter-
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.